These gorgeous little bundles of sunny goodness can be made super quickly and obviously are best when straight out of the oven. They have NO ADDED SUGAR, not even a hint of maple syrup added as all the sweetness comes from the carrot, apple & banana so great for health and happiness of children & adults of ALL ages.
Enjoy
Ex
Prep Time
10 mins
Cook Time
15 mins
Servings
Approx 12 regular muffins, 30 small
Ingredients
150 g Apple, peeled, cored & diced (2 small, 1 large eating apple)
100 Carrot, grated (1 medium to large)
100 g Banana (1 medium to large)
1 Eggs
1 tsp Vanilla
50 g Butter, melted (Grassfed / Organic if poss)
160 g Flour (1 1/4 cup). I used GF but regular would do.
1.5 tsp Baking Powder
1 tsp Cinnamon
Directions
Preheat oven to 180 degrees
Peel & grate carrot and put in a pot with a little water. Cover with lid and simmer until the apple is soft, about 5 mins.
Put banana, eggs, vanilla and butter in a bowl / mixer and whisk.
Puree the apple and carrot with a blender or stick whizzer. Then add to other ingredients. Beat together until the mixture is smooth and a little frothy.
Add the flour and baking powder and mix again for about 30 seconds.
Oil your muffin/cupcake tray and pour in mix.
Bake in oven for approx 15-20 mins.
Cool on wire tray.
Notes:
These muffins can be stored in an airtight container for 3 days or frozen.
Gluten free flour may feel denser than regular flour.
To make Dairy free, substitute the butter for a mild tasting vegetable oil.